The effect of treatment with buffered lactic acid on microbial decontamination and on shelf life of poultry.
The use of buffered lactic acid systems compared with unbuffered lactic acid solutions enhances the decontaminating effect and increases shelf life of chicken legs. A reduction of about 2 pH units of the chicken skin is obtained by treatment with 10% lactic acid buffer. The buffer keeps the pH of the skin lower than that of untreated legs. Legs treated with 10% lactic acid buffer have a shelf life of 12 days at 6 degrees C, which means an increase of 6 days compared with the shelf life of untreated legs.
Zeitoun
A A
AA
Faculty of Agriculture, Department of Food Sciences, Alexandria University Saba Basha, Egypt.
Debevere
J M
JM
D000818:Animals; D001419:Bacteria / Q000254:growth & development*; D002021:Buffers; D002645:Chickens; D015169:Colony Count, Microbial; D004755:Enterobacteriaceae / Q000254:growth & development; D005516:Food Microbiology; D005519:Food Preservation; D006863:Hydrogen-Ion Concentration; D007773:Lactates; D019344:Lactic Acid; D008460:Meat; D015003:Yeasts / Q000254:growth & development
D002021:Buffers; D007773:Lactates; D019344:Lactic Acid